The wild garlic season is here, and we are SO ready for it! Forget boring snacks. You will fall in love with this egg spread and homemade wild garlic pesto sandwich. The egg spread is a great way to use all the leftover Easter eggs. The secret of the sandwich is a perfect 7‑minute soft‑boiled egg, which runs beautifully when you take a bite. It's fresh, full of spring and protein. So what are you having for lunch tomorrow?
Nutrition (1 serving)
- 453 kcal
- 28 g carbohydrates
- 24 g fats
- 40 g protein
Per 4 portions
- 60 g baby spinach
- 30 g wild garlic
- 30 g parmesan
- 40 ml olive oil
- 10 ml lemon juice
- pinch salt
- pinch pepper
- 200 g hard-boiled eggs
- 400 g curd cheese
- 100 g hard curd cheese blocks
- 30 g dijon mustard
- 50 g gouda
- salt
- pepper
- 15 g chives
- 8 slices of toasted bread
- 4 hard-boiled eggs
- 40 g baby spinach
Instructions
-
Start by making the pesto: add the spinach, wild garlic, grated cheese and olive oil to a blender. Mix until smooth. If you think it's too thick, add more oil. Season with salt, pepper and lemon juice.
-
Let's move on to the spread: In a bowl, mix the curd cheese (or cream cheese) with wholegrain mustard. Add chopped hard‑boiled eggs, grated cheese and chives. Mix well and season with salt and pepper.
-
Spread a layer of the wild garlic pesto on a piece of toasted bread. Add the sliced 7‑minute eggs. The next layer is the egg spread. Add a couple of spinach leaves, some watercress or other microgreens or sprouts and top with the second piece of bread.
-
How to make the 7‑minute eggs? Cook the eggs in boiling water for exactly 7 minutes. Take them out of the water and immediately add them to cold water to stop the cooking process. Peel and slice them in half. Then use them in the sandwich.👆🏻
-
To make eating easy, wrap the sandwiches in a piece of parchment paper. Then slice it in half with the paper on. This ensures the filling will stay inside.
Enjoy!
